Eating insects or entomophagy—the technical term—is already in practice for over 2 billion people around the world, but making the transition for Americans might take more than some chocolate icing to sweeten the deal.
Harman Johar, Founder of World Entomophagy, says that the transition of using bugs as a viable form of protein in America is going to be “a lot like sushi” in terms of growing on the palate and becoming popular. Johar adds that there is a visual and psychological aspect to overcome for some people when eating insects.
Sushi did undergo a similar struggle to become as widespread in the U.S. When sushi finally came to Hollywood in the 1960s, it still took more than another decade before sushi restaurants took the rest of the country by storm.
The first hints of sushi becoming popular in the U.S. were in the 1950s after WWII in San Diego, when a full dinner cost $1.25. It was really the invention of the California roll in Los Angeles over 40 years ago that made the taste more amenable for the American palate by replacing raw tuna with avocado. American-style or fusion-type sushi really caused the culinary movement to expand to all areas of the country.